First up is Moroccan Carrot Salad.
* 8 medium carrots
* 4 tbsps caster sugar
* 4 tbsps lemon juice
* 2 tsps distilled orange flower water
* a pinch of salt
* 2 handfuls fresh coriander leaves
# Peel, top and tail the carrots, then roughly grate into a mixing bowl(the task of grating is really annoying). Stir in the sugar, lemon juice, orange flower water and salt. Leave to marinate for 1 hour before serving.
# When ready to eat, mix in the coriander leaves then transfer to a pretty bowl.
If you cannot find caster sugar, you can just pulse regular sugar in the food processor for a few minutes.
Next is Moroccan Fried Tofu (I adapted this from a fried fish recipe)
* 4 fl oz olive oil
* 2 tbsps chopped coriander leaves
* juice of Â½ lemon
* 1 tsp mild chilli powder
* 2 tsps ground cumin
* 4 cloves garlic, finely crushed
* ½ tsp ground peppercorns
* 1pkg extra firm tofu (frozen, thawed and cut into thin slices length wise)
* plain flour
* 1 tsp garlic powder (I added this on to the orginal recipe, because tofu has no flavor and it soaks up whatever you put into it so the more flavor the better)
Press the tofu between paper towels, untill almost all the moisture is gone.
1. Mix half the olive oil with the coriander, lemon juice, chilli, cumin and garlic. Add the peppercorns.
2. Put the tofu fillets flat into a shallow dish and rub them with the spice marinade. Leave for about 30 minutes.
3. Heat the remaining oil in a frying pan. Remove the tofu from the marinade and shake off excess oil. Coat with flour
4. Fry immedietely in hot oil until crisp and golden, for about 3-4 minutes, on each side. Drain and season generously with salt.
Last but not least is Spicy Sweet Potatoes with Sultanas
* 2 lb sweet potatoes
* 3 oz soy marg
* ½ tsp ground ginger
* 1 tsp ground cinnamon
* 2 tbsps sultanas or raisins, soaked for 15 mins
* 1 tsp mild chili powder
1. Peel the sweet potatoes and cut them into pieces. Boil in salted water for 15- 20 minutes until soft. Drain.
2. Mash with a fork then add butter, salt, pepper, ginger and cinnamon and beat well. Add the drained sultanas or raisins and serve.
(these sweet potatoes are soooooooooooooooooo effin' good!)